| Nonno’s Chicken & Fusilli |
Recipe Type: Entree
- 8 oz Napoli Tri-Color Fusilli
- 1 Cup Water
- 1/2 Cup Chopped Jumbo Beefsteak Tomatoes
- 1 Plum Tomato, Diced
- 1 Clove Garlic, Peeled
- 3 Teaspoons Chopped Fresh Marjoram, Divided
- 1 Tablespoon Napoli Red Wine Vinegar
- 2 Teaspoons Extra Virgin Olive Oil, Plus 1 Tablespoon, Divided
- 4 Boneless Skinless Chicken Breasts, Trimmed
- Salt and Pepper To Taste
- 9 oz Artichokes Hearts
- 1/2 Cup Star Dairy Grated Romano Cheese, Divided
- Cook Fusilli until tender, following the directions on the package.
- While the pasta is cooking add water, 1/4 Cup Beef Steak Tomatoes, Plum Tomatoes, Garlic, Marjoram, Vinegar and 2 Teaspoons of olive oil into a blender. Blend well, until you have gotten rid of a good amount of the chunks.
- Use salt and pepper to season the chicken. Make sure to get both sides.
- Use the remaining olive oil and pour into a large size skillet. Place over medium high heat. Cook the chicken until the outside is golden and inside is no longer pink. It should take roughly 3-5 minutes per side. Move chicken to a plate after cooked. Keep covered to stay warm.
- Pour the tomato sauce into pan. Bring to a boil. Reserve 1/2 Cup of the sauce. Add in the remaining beef steak tomatoes, Fusilli, artichoke hearts and 6 tablespoons cheese.
- Cook and stir until heated through (a couple minutes). Distribute onto plates. Slice the chicken into strips and lay across the pasta. Pour reserved tomato sauce and remaining cheese and marjoram on top.
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